A great craft cocktail bar in NYC.
Posts Categorized: Cocktails
Owing to a misspent youth and for reasons I’d rather not get into, I have no taste whatever for blended Scotch whiskeys. Thus the dearth of Scotch-based cocktails during the Friday Cocktail Hour. But there are some fine Scotch-based elixirs that deserve attention, such as the classic Rob Roy, inspired by a 19th-century Broadway show. This was a tradition back then, naming drinks after shows—a tradition worth reviving, I think. How about it, mixers out there? Give me a Kinky Boots! Or go downtown with a Designated Mourner. Or my fave theater experience of the year, also at the Public Theater, Here Lies Love. I’d love to hear that uttered at a bar. “What’ll it be, pal?” “Here Lies Love.” “Comin’ right up.” Herewith, a true classic, served in classic proportions. I am forced by my Read On »
Back to New Orleans, where cocktails seem to be bursting from the seams. While Michael is carousing in Vegas, this week’s Friday Cocktail Hour is a guest post from Bellocq‘s sister saloon Cure (@cureNOLA), which is also located in New Orleans. Cure is yet another creation of the cocktail minds of Kirk Estopinal and Neal Bodenheimer. It was inspired by the historical period when cocktails grew out of medicine and home remedies. Their concept is to have their guests step a bit into the past while they have a libation and a quick nibble that are both healthful and enjoyable. With the fall arriving, Neal Bodenheimer wanted to share with us his creation, For Whom the Sun Rises, which is a twist on the Hemingway Daiquiri.—EJ By Neal Bodenheimer For Whom the Sun Rises started out as a thought Read On »
Looks like vermouth is gaining steam in the cocktail world across the pond, via Independent UK.
Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2015. It needs at least 30 days for the aged flavor and for the alcohol to take care of any bacteria. After that it will keep for a long long time. Jonathon Sawyer liked it so much he began experimenting with different whiskeys. Last one I tried he’d use Oban, an excellent Read On »